Mixed Vegetable Curry with Whole Wheat Couscous

By Vegiegail

This one-pot dish is tasty hot or cold.

Ingredients

• 1 cup vegetable broth
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 Tbsp ground coriander
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• Sea salt to taste
• Freshly ground black pepper to taste
• 2 medium tomatoes, seeded, and cut into 1-inch pieces
• 2 cups frozen green peas
• 1 medium sweet potato, peeled and cut into 1-inch pieces
• 1 medium carrot, peeld and cut into 1-inch pieces
• 2 cups whole wheat couscous
• 2 Tbsp finely chopped fresh cilantro (optional)
• 1/4 cup zereshk (optional)

Preparation

Step 1

In a large skillet over medium heat, heat 1/4 cup broth, onion, and garlic and sauté for 3 minutes. Add the coriander, cumin seeds, turmeric, salt, and black papper and sauté got 3 minutes more.

Add the tomatoes and cook for 2 minutes. Put in the peas, sweet potato, carrot, and remaining 3/4 cup broth.

Bring to a boil, lower heat, cover, and simmer for about 20 minutes until vegetables are tender.

Bring 4 cups of water to a boil in a medium saucepan. Add the couscous slowly to the pot. Bring to a boil, cover, and turn off heat. Let the couscous stand covered for 5 minutes, until water is absorbed. Fluff with a fork.

Serve curry over cooked couscous, sprinkled with cilantro